1.01.2009

Duck and parsnip puree omelet with mushroom sauce



...or leftover omelet.





  • shredded duck (about 1 cup)
  • parsnip puree with caramelized onion (about 1 cup)
  • 2 eggs
  • 3 tbsp heavy cream
  • salt

Whisk ingredients together. Fry in a pan omelet style. Add leftover mushroom julienne and fold over.

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